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Matki pulao
By : Method
- In 1 tsp of oil, saute the seeds.
- Once aromatic, add onion, spring onion whites, ginger, garlic, chilli and bell peppers with salt until soft.
- Then add the sprouts and saute them for a few minutes along with spices and some water (about 1/4 cup).
- Cover and cook - the steam will cook the sprouts.
- Add the cooked rice to the mix.
- Mix until well stirred.
- Garnish with herbs and spring onion greens.
Courtesy: http://chefinyou.com/
Ingredients:
1 cup Matki (Moth beans) sprouts
1 to 1-1/2 cups cooked basmati rice (or leftover rice)
1 tsp fennel seeds (or cumin)
1 onion, finely chopped
2-3 green chillies, thinly sliced (or as per taste)
1 inch ginger, peeled and grated (or chop it fine)
About 1 cup bell peppers, sliced
1/4 tsp turmeric powder
1 tsp cumin-coriander powder
2-3 cloves of garlic, minced (optional)
1 spring onion sliced
Salt to taste
A few cilantro leaves for garnish ( My oregano was thriving, hence used fresh oregano leaves)
1 cup Matki (Moth beans) sprouts
1 to 1-1/2 cups cooked basmati rice (or leftover rice)
1 tsp fennel seeds (or cumin)
1 onion, finely chopped
2-3 green chillies, thinly sliced (or as per taste)
1 inch ginger, peeled and grated (or chop it fine)
About 1 cup bell peppers, sliced
1/4 tsp turmeric powder
1 tsp cumin-coriander powder
2-3 cloves of garlic, minced (optional)
1 spring onion sliced
Salt to taste
A few cilantro leaves for garnish ( My oregano was thriving, hence used fresh oregano leaves)
RECIPES BY DHIVYA KARTHIK
